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Flaxseed: Health benefits and application

Article · January 2012

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 PROCESSING
Flaxseeds are a good source of omega 3
Flaxseed
Health Benefits & Applications
By Radha Mantri, Sachin Sonavane & Shalini Arya
F
lax (Linum usitatissimum) is a
plant which belongs to the family
of linaceae with seeds commonly
known as flaxseed or linseed (Pradhan
et al, 2010). Brown flax and golden flax
(sometimes called yellow flax) are the
two basic varieties of flax with similar
nutritional composition. However,
golden flaxseed has a nutty-buttery
flavour and an eye-appealing golden
colour which makes it an attractive
and tasty addition to our diet.
A specific strain of yellow flax called
solin, developed by agricultural
scientists, can be processed and sold as
cooking oil. This oil can be substitute
for oils like sunflower seed oil. Solin
has been approved by the Food and
Drug Administration (FDA) as a GRAS
list food, and it is sometimes being
produced under the trademarked
24 Food Marketing and Technology • December 2012
name “Linola” (TM) (Flax Council
of India). Since solin only contains
about 1/10th of the α-linolenic (ALA)
content of other brown and golden
flax varieties, it definitely should
not be considered equivalent from a
nutritional standpoint (Flax Council of
India).
Nutritional Significance of
Flaxseed
Table 1 shows the nutritional
information of flaxseed is sufficient
to meet the daily intake. Flaxseed
contains protein (23.4%), lipids
(45.2%) and mineral (3.5%) which are
nutritionally very important (Mueller
et al, 2010). Lipid flaxseed composition
makes it an important source of
ω3 fatty acids, especially ALA which
constitute up to 52 percent of the total
fatty acid. Hence, it considered as a
functional food or source of functional
ingredients (Bozan and Temelli,
2008). Flax protein is relatively rich in
arginine, aspartic acid and glutamic
acid, and the limiting amino acids
are lysine, methionine and cysteine
(Chung et al, 2005).
Flaxseed contains highest amounts
of lignans and secoisolariciresinol
diglucoside (SDG) which also provides
additional health benefits (Hosseinian
et al, 2006). Flaxseed contain total fibre
- around 25 to 28 percent - and major
fibre fractions are cellulose, mucilage
gums, and lignin (Coskuner and
Karababa, 2007). These may prevent
or reduce the risk of various diseases,
such as diabetes, lupus nephritis,
arteriosclerosis and hormone-
dependent types of cancer (Bilek and
Turhan, 2009; Williams et al 2007).
 PROCESSING

Table 1: Nutritional Information in small amounts. Hydrogen cyanide

about Flaxseed is a powerful respiratory inhibitor
Principle Nutrient % of if absorbed in sufficient quantities.
Value RDA A specific strain of The primary cyanogenic glycoside in
flaxseed is linamarin and it ranges from
Energy 534 Kcal 27% yellow flax called 0 to 300mg/kg (Flax Feed Industry
Carbohydrates 28.8 g 22% solin, developed by Guide, 2008).
Protein 18.3 g 32.5%
agricultural scientists, Heat treatment of flaxseed such as
Total Fat 42.16 g 170%
Cholesterol 0 mg 0%
can be processed that encountered during oil extraction
tends to denature the ß-glucosidase
Dietary Fibre 27.3 g 68% and sold as cooking preventing the formation of hydrogen
Vitamins oil. This oil can be cyanide. It is suggested that part of the
positive effects of heat treatment of
Folates 87 mcg 22% substitute for oils like flaxseed may be due to the denaturation
Niacin 3.08 mg 19% of ß-glucosidase and, therefore, the
sunflower seed oil prevention of any negative effect of
Pyridoxine 0.473 mg 36%
linamarin. However, in most cases,
Riboflavin 0.161 mg 12%
on location in the plant and stage of mature flaxseed is fed without heat
Thiamin 1.64 mg 137% development. These compounds are treatment with little or no impact of
Vitamin A 0 IU 0% degraded by ß-glucosidase in the linamarin being observed. Linamarin
Vitamin C 0.6 mg 1% large intestine and may cause the is, however, concentrated in immature
release of hydrogen cyanide, albeit seeds and could have a negative impact
Vitamin E 19.95 mg 133%
Vitamin K 4.3 mcg 3.5%
Electrolytes
Sodium 30 mg 2%
Potassium 813 mg 17%
Minerals
Calcium 255 mg 22.5%
Copper 1.12 mg 124%
Iron 5.73 mg 72%
Magnesium 392 mg 98%
Manganese 2.48 mg 108%
Zinc 4.34 mg 39%
Phyto-nutrients
Carotene-ß 0 mcg --
Lutein zeaxanthin 651 mcg --
Source: USDA National Nutrient data base

Antinutritional Factors
Flaxseed has certain anti-nutritional
components present in them. The
major anti nutritional factors which
limit the use of flaxseed are:

Cynogenic Glucosides: Flaxseed

contains cyanogenic glycosides, such
as linamarin, linustatin, lotasutralin,
and neolinustatin, which release toxic
hydrogen cyanide upon hydrolysis
(Clifford hall III, 2006). Cyanogenic
glycosides content differs depending

Food Marketing and Technology • December 2012 25

 PROCESSING
Flaxseed oil can be used as a substitute for sunflower oil
on animal performance if fed without
heat treatment (Flax Feed Industry
Guide, 2008).
Linatine: Flax contains a vitamin B6
(pyridoxine) antagonist called linatine.
The concentration typically ranges
from 20-100 mg/kg. Occasionally
symptoms of vitamin B6 deficiency
can be observed in broiler chickens fed
flax and, therefore, it is recommended
that diets containing flaxseed or meal
be supplemented with additional
pyridoxine to offset the potential
negative effects of linatine on this
vitamin (Flax Feed Industry Guide,
2008).
Mucilage Gum: Mucilage are water
soluble, indigestible, mucilaginous
carbohydrates composed of galactose,
26 Food Marketing and Technology • December 2012
xylose, arabinose, rhamnose and
galacuronic acid sub-units that absorb
water and increase intestinal viscosity.
These mucins are likely responsible
for the therapeutic effects of feeding
flaxseed. Mucilage is found in the
outer hull of the seed and accounts for
approximately 8 percent of the weight
of the seed (Flax Feed Industry Guide,
2008).
Feeding flaxseed can result in
reductions in poultry performance,
especially when fed to young birds.
Increased digest viscosity due to the
consumption of high levels of mucilage
is likely the cause of the losses in
performance. Since young animals are
most sensitive to the negative effect of
increased intestinal viscosity, flaxseed
or meal inclusion in young poultry
diets should be avoided. In addition,
flaxseed should be introduced
gradually to prevent digestive upsets
(Flax Feed Industry Guide, 2008).
Reduction of Anti nutrients: Udousoro
and Etuk (2012) reported that heating
process is very effective to reduced
the antinutrient content present in the
foodstuff for their safe consumption.
Health Benefits
The consumption of flaxseed in diet
has many health benefits which are
discussed below:
Cardiovascular Health Benefits: As
As the building the building block for other messaging
molecules that help in prevention
block for other of excessive inflammation, ALA can
messaging help protect the blood vessels from
inflammatory damage. Numerous
molecules that studies have shown the ability of
dietary flaxseeds to increase blood
help in prevention levels of ALA, even when those
of excessive flaxseeds have been ground and
incorporated into baked goods like
inflammation, ALA breads or muffins (Dodin et al, 2008).
can help protect When flaxseeds are consumed, two
other ω-3 fatty acids have also been
the blood vessels shown to increase in the bloodstream,
from inflammatory namely, eicosapentaenoic acid (EPA)
and docosapentaenoic acid (DPA).
damage Increase in EPA and DPA also helps in
the inflammatory protection (Dodin et
al, 2008).

Protection of our blood vessels from
inflammatory damage is also provided
by the lignans in flaxseeds (Hallund
et al, 2008). These lignans can inhibit
formation of platelet activating
factor (PAF), which increases risk
of inflammation when produced in
excessive amounts (Hallund et al,
2008). Risk of oxidative stress in the
blood vessels can also be lowered by
flaxseed intake. In addition to being
a very good source of the mineral
antioxidant manganese, polyphenols
in flaxseed including flaxseed lignans
provide measurable antioxidant
benefits.
Diabetes Prevention: Low glycemic
index foods containing soluble fibr
enot only prevents certain metabolic
ramifications of insulin resistance, but
also reduces insulin resistance (Young
and Ardith, 2011). Soluble fibre and
other components of flaxseed fractions
potentially affect insulin secretion and
its mechanisms of action in maintaining
plasma glucose homeostasis. Flaxseed
was shown to reduce the postprandial
blood glucose response in humans.
Oxidative stress plays a significant role
in the etiology of type-1 and type- 2
diabetes. It results in reduced insulin
production.
Post Menopausal Benefits: Flax
is currently being researched as a
supplement for women entering into
menopause (Dodin et al, 2008). The
high fibre of flax coupled with the
health benefits of the essential fatty
acids have shown to have a positive
impact on hormonal modulation in
clinical trials of women over the age of
fifty. Women who enjoy high fibre diets
experience fewer problems and side
effects due to menopause (Hallund et
al, 2008). The ease with which flax can
be added to home cooked foods makes
it an excellent supplement and easily
implemented healthy diet change.
Breast Cancer: Investigations have
shown that flaxseed helps in reduction
Food Marketing and Technology • December 2012
PROCESSING
in tumour cell proliferation, reduction
in mammalian tumour size and
number and having a positive effect
in controlling the initiation and
promotional stages of mammalian
cancers. Studies indicated a 46 percent
reduction in the number of tumours per
rat fed a diet that contained purified
SDG at 1.5 mg/day (equivalent to a
5% flaxseed/day intake) (Clifford Hall
III, 2006). In a study addition of 10%
percent flaxseed oil in diet reduced
tumour growth and metastasis
incidents (Flax Feed Industry Guide,
2008). The presence of ALA in breast
adipose tissue was inversely related to
breast cancer risk.
Colon and Skin Cancer: Flaxseed
has been shown to inhibit colon and
skin cancers in cell cultures and in
animal studies. It has been reported
that flaxseed oil may be responsible
for preventing colon carcinogenesis
in multiple intestinal neoplasia mice.
Studies were carried out to conclude
that flaxseed oil can prevent colon
tumour development in rats (Clifford
hall III, 2006).
Applications of Flaxseed
Consumer demand is increasing day by
day for nutritious and health promoting
products. With its nutritional and
health benefits, flaxseed has immense
potential for use in various food
27
 PROCESSING
INGREDIENTS
formulations. Considering the
nutritional benefits; flaxseed whole
as well as meal has been used in the
development of various food products
which are discussed below:
ω-3 rich Energy Bar with Flaxseed: A
nutritious energy bar utilising flaxseed
in the formulation along with cereal
(white oats), pulses (roasted bengal
gram) and legumes (soy protein) with
varying levels of sweeteners (45, 50,
and 55%) to deliver a nutritious health
product was developed (Mridula et
al, 2011). Significant increase in total
calories was found with increasing
levels of flaxseed; the maximum
(397.95 kcal) for bars with 20 percent
flaxseed and 45 percent sweeteners.
This energy bar sample also showed
the maximum protein (12.41%), crude
fat (11.86%), ash (1.65%), iron (3.77
mg/100 g), crude fibre (2.18%) and ω-3
as α-linolenic acid (22.50%, fatty acid
basis) content. Also, 15 percent flaxseed
and 45 percent sweeteners along with
other ingredients may be considered
for production of acceptable quality
omega-3 fatty acid rich energy bar at
commercial scale, which also stored
well under refrigerated condition.
Flaxseed Chutney Powder: In India, a
variety of chutneys and pickles in large
28 Food Marketing and Technology • December 2012
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volumes based on vegetables, pulses
and spices are consumed along with rice
and breakfast items like chapatti, idly,
dosa, and vada. Literature is available
on development and standardisation
of several food adjuncts namely
traditional chutneys, instant chutneys
and chutney powders based on the
various raw materials available during
different seasons. Flaxseed chutney
powder (FSCP), a palatable functional
food adjunct was prepared by mixing
roasted and powdered flaxseeds with
other selected spice ingredients. The
protein content of the powder was 24.2
percent and 23.4 percent in flaxseed
powder (FSP) and FSCP respectively.
Total polyphenol content of FSP and
FSCP was 439 and 522 mg/100 g
respectively. The free fatty acid content
of FSCP increased from 0.38 to 1.03
after six months storage. This flaxseed
chutney powder is non-hygroscopic
in nature and can be served with
cooked rice and fermented food such
as dhokla, dosa and idli.
Other Applications: Flaxseed is
utilised as a main food ingredient in
order to enhance functional foods.
Whole or ground flaxseed can be
used in various food products, such
as bread, pasta, candy, chocolate bar,
chocolate muffin, bun, cereals, salad
toppings, corn snack, cake, tortilla, ice
cream, yogurt, or can be consumed as a
roasted snack (Aliani et al; 2011).
Flaxseed is also processed for oil, which
is a major product for the organic food
industry. Roasted flaxseed can be used
in bread and confectionery products
(Morais et al; 2011). Addition of flaxseed
and flaxseed oil in bread making has
more effectively retained moisture and
softness than in control during six days
storage at room temperature (Terhi et
al, 2006). Flaxseed at 30–50 percent
substitution for flour greatly enhanced
the nutritional qualities of some
nutrients without affecting the overall
acceptability of bakery products (Elina
and Vijay 2009).
An extruded food product was
prepared by using linseed, wherein
grains are ground, impregnated with
water by steaming, made into paste
form, and extruded (Well 2003).
Flaxseed flour can also be used in
extruded products. Addition of
flaxseed flour significantly reduced
the expansion ratio and increased bulk
density and breaking strength results,
indicating a denser product (Clifford
hall III 2006).
Flaxseed contains important quantities
of compounds with functional
and bioactive properties, such as
α-linolenic acid, lignans; soluble
fibre and proteins, whose effects on
the prevention of diseases such as
diabetes, cardiovascular, colon cancer
and inflammation have been tested.
These characteristics make flaxseed
an attractive source of functional
ingredients for the preparation of
foodstuffs. However detailed research
on food applications specifically in the
context and with animal studies for
health proving effect still needs to done.
The authors are with the Food Engineering
and Technology Department, Institute of
Chemical Technology, Mumbai. They may
be reached at ss.arya@ictmumbai.edu.in